20 Minute Spicy Thai Noodles

Deliciously spicy with hints of sweetness, these thai noodles are an amazing addition to your dinner table. Try them tonight!

If you’re looking to spice up your weeknight dinner routine, you have to try these spicy Thai noodles! This recipe uses regular, everyday ingredients and transforms them into a spicy dish you’re sure to love!

Most of the things I make are for the family, for dinner… but occasionally I make something just for my husband, for his lunches at work. These Spicy Thai Noodles are a great example 🙂 They are waaaaay too spicy for the family, but perfect for him. These noodles are very simple to make but pack a huge flavor punch!

Anything spicy is right up my husband’s alley, but he actually found these on Pinterest and I adapted the recipe to his tastes. And of course, I want to share it with all of you 😀

One of the best things about these noodles is that they use regular pasta. No special noodles to search for in the grocery store, just plain ol’ linguine, fettuccine, or spaghetti. Awesome right? It also uses ingredients you may already have in your pantry and refrigerator!

TIPS AND TRICKS FOR MAKING SPICY THAI NOODLES:

Know what heat level you can handle! There’s a big range of red pepper listed in the recipe, because I wanted you to be able to customize this to your tastes. Be warned, using 1 – 1 1/2 Tbsp will make this reallllly spicy!

These Thai noodles can be served hot, at room temperature or cold, so they’re totally versatile.

Garnish! Usually garnishes are optional and sort of a take it or leave it situation… for this recipe they really elevate the flavors and make it taste even better, so try them if you can.

Any long pasta will work here. I used linguine because that’s what I had, but spaghetti, fettuccine, angel hair, etc would work.

WHAT PROTEIN COULD I ADD?

This dish is naturally vegetarian, but yes, protein can definitely be added! Here are my favorites:

Came out delicious! I improvised this recipe along with minor changes to accommodate personal preference. I used cashew butter and chopped cashews since it was what i had. To reduce sodium I put in 4 tbsp of soy sauce and I don’t use Siracha. so substitute a little Trader Joe’s jalepeno hot sauce. I read someone’s comment on the sauce being thick, so I added 1/8 cup nut butter, extra tsp rice vinegar and sesame oil. After tasting the sauce it was missing something, so I added 2 tsp ginger paste and voila! gave it the authentic Thai flavour. Consistency of sauce came out perfect. I added matchstick zucchini for more veggies which increased prep time but not by much, This is an easy recipe with simple ingredients that you can tweak however you like. It’s a keeper.

Wow! These are delicious!! I just added 2 tsp of red pepper flakes and skipped the straining part. Perfect!! Husband said he could eat these every week. I added leftover smoked chicken thighs and beef ribs! Woo hoo and so easy.

Yum! I am terrible at making Asian dishes but this one turned out great! I used 1/2 tbsp red pepper and 1 1/2 tsp chili paste. For my preferred heat level I wouldn’t use more than that, this turned out quite spicy. Overall delicious and super easy. I will be making this again!

Tried this tonight. Fabulous. Did a big batch with half by the recipe and half filled with things from the fridge; red pepper, yellow and orange pepper, crimini mushrooms. Toppings included green onion, cilantro, thai basil, avocado (one at its limit of freshness), lime wedges of course, and side of grilled baby bok choy. Basic process of oils and sauces is beautiful for all vegetables and meats. Homerun.

Good recipe! I served it with regular spaghetti and some frozen stir fry vegetables. I only used 1 tsp of pepper flakes and it still had a good amount of heat. Next time I’m going to do things differently by pouring out some of the sauce mix before adding the spaghetti to try to get crispier noodles, and then topping with more sauce.

I am such an idiot. I made this and loved it (vegan so used brown rice syrup instead of honey) and I thought it wasn’t spicy at all. THEN I read the recipe again just today and it says 1-1/2 TABLESPOONS of chilli flakes which I read as teaspoonsful. Since I made it, I’ve made a few other things – I cook industrial batches which means I can just reheat rather than think of something else – but I’m jonesing for these noodles. Really interesting and very different taste and I’m addicted to sesame oil. Long story short and to sum up, Monica read the recipe more closely and THANK YOU for sharing this one. I love it.

I made this tonight with just the 1/2 tablespoon of pepper flakes and it was just the right amount of heat for me and my family. I added strips of cooked boneless chicken thighs and it was very delicious. I used cashews instead of peanuts for garnish as one of my sons is allergic to peanuts. Turned out great!

Made it tonight very easy and tasty. I will be making this again and again. Thanks for the delicious recipe. Modify with what you have, I added some fish sauce and a Tbsp. of hoisin & veggies (red onion, carrots, broccoli) from skillet. Put chopped peanuts in oil last for 2 mins. Most items in pantry so easy to adjust and make. Great meatless meal.

This recipe is delicious! I added a few twists and it came out even better. If you want to add tofu try grating lemon grass and pan frying the tofu in the lemongrass and sesame or peanut oil. I also found the carrots taste delicious caramelized.

I didn’t have a strainer with holes small enough where the pepper flakes wouldn’t go through so I just left the flakes in and it was fine that way. It was spicy but not overly spicy. It was the perfect amount for me so don’t be afraid to leave them in there if you don’t have a strainer or don’t feel like straining it. I guess this also depends on your level of spiciness tolerance though.

I’ve made this twice now but without the chili paste simply because I didn’t have any. Sounds weird but I just love the red pepper seasoned sesame oil with the soy sauce and honey, and I only add shaved carrots and green onions and a little salt and it’s fab. My picky fiance likes it too.

Not sure if someone asked already but the Chili paste,
Is that what it’s called , I know I always see garlic chili paste? And then there’s green Thai chili paste , red Thai chili paste… just wanted to make sure I yes the time right one at the store

This recipe was fantastic! I added chicken and sliced carrots. I couldn’t find a chilli paste so used siraccha instead. It turned out amazing and it’s so simple to make! My husband loves spicy food so he was a huge fan. Thanks!

Made this… my wife and I loved it…
Also used onions to fry, so had to change sequence a little bit to accomodate but overall same recipe. Came out really really well in taste. Will try to perfect it next time to achieve the shape as good as in your pictures (mine wasnt too reddish!!) and cut down oil. Thanks for the gr8 and simple recipe.

Absolutely, wonderful. I added the maximum amount of red pepper flakes because I like spicy but I may have to call the Fire Department shortly as I’m pretty confident there is fire coming out of my ears. SO good. I cannot wait to make again. You have a new loyal fan.

Wow! This looks really delicious. I can totally relate since I am the only one who loves spicy food at home. I guess I would making one for myself. So excited to try this soon. Thank you for sharing the recipe.

Oh this was GREAT! I made it today for dinner and it was DELICIOUS! I cut back on the crushed red pepper as you suggested, only using ½ of a tbsp. I added cooked shrimp and snow peas! Amazing, this will be in my favorite recipe list. I gave my mom a bowl and she asked which restaurant I picked it up from.SCORE!
Thanks so much for sharing with us!

Oh my, these look delicious! I’m a big wimp when it comes to spicy stuff, but I love it so I normally power through with massive glasses of water by my side (I know milk is what you’re supposed to drink to combat spicy, but that would fill me up to much!). It’s so sweet of you to make something especially for your husbands lunch, he’s very lucky!

Thanks so much for sharing this recipe with us at Fiesta Friday, I’m definitely going to be bookmarking it. Have a great weekend x

Thank you so much!!!! I’ve been trying to try spicier and spicier foods, and I’m enjoying it! These are definitely hot, but they get hotter as you eat them, so your big glass of water method will work for sure 😀 You’re welcome, I love Fiesta Friday! I hope you love these when you try them 🙂

Hello There!

I'm Amanda... a wife, mother of two rambunctious kiddos, photography nerd, and bacon lover! I believe that gourmet meals should be something we can ALL enjoy. Now that you're here, stay a bit, browse a few recipes, and let's get cookin'!